Appetizer
3523 recipes found
Crab Salad With Cilantro, Tarragon and Grapefruit
Thai Crab Cakes
Jane and Bob Taylor's Ardsheal House cheese soup
Smoked Trout Spread
The Coach House’s Deviled-Crab Cakes
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. “I have found that the dish has almost as many versions as clam chowder and fried chicken,” Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is “admirably moist in the center and crisp on the exterior.”
Pear And Stilton Sandwiches
Mushroom and Beef Meatballs
It is rare that meatballs can be described as light, but these are. You bake them in the oven at a low temperature and the result is a very tender meatball. The mushroom base renders a flavor that is more vegetal than meaty. The recipe is easy to double and the meatballs freeze well. They are great to have on hand.
Stilton-Rice Balls
Thanksgiving Deviled Crab With Oysters Baked On The Half Shell
Bruschetta With White Bean Puree and Fried Sage Leaves
Warm Calamari With Winter Vegetables
Champignon Soup
Chinese sugared walnuts
Philippe Boulot's Whipped-Potato-And-Wild-Mushroom Napoleon
Seared Green-Bean Salad
Tempura-Fried Green Beans With Mustard Dipping Sauce
The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan. He fries green beans in a tempura batter, then serves them — hot, crunchy, with plenty of salt — aside a sweet-and-spicy mustard sauce. You’ll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes. They are Buffalo chicken wings for people with good art on the wall and a capacity for avoiding, as A.J. Liebling wrote, the fatal trap of abstinence. You simply can’t eat just one.
Pear and Roast Beets With Roquefort
Potato, Sage and Lemon Zest Focaccia
There are a lot of focaccia styles out there. There are thick and fluffy ones, loaded with toppings, and crispy, oily ones with a minimalist sprinkle of salt. Then there’s everything in between. I decided to stick to this middle ground and bake up something that had crisp edges while still being light and soft in the center. Baking the focaccia in a cake pan, a trick I learned from the Los Angeles chef Nancy Silverton, does just that. It encourages the exterior of the loaf to turn crunchy as it absorbs heat from the sides of the pan, while allowing the dough to rise nicely in the middle. A cake pan also made for a nice-looking, gently domed loaf, more evenly shaped than the flatter, hand-pressed focaccias I’ve made in the past.
Pissaladiere (Onion Tart)
Swiss Chard And Potato Soup
Wild-Mushroom Soup
White Bean and Fennel Dip
This velvety smooth white bean dip is made from whipped toasted fennel seeds and fragrant dark green fennel fronds. Use slivers of the fennel bulb to scoop it up, and serve it with a rye- and fennel-flavored cocktail called the Golden Bowl. One large, feathery fennel should suffice for both cocktails and dip.
Smoked Ricotta
At Quince in San Francisco, Michael Tusk, the chef, smokes fresh ricotta over fruitwood and spices until it's lightly browned and crumbly. If you have a stove-top smoker, this is the time to use it, but you can improvise using a wok, a round baking rack and a vegetable steamer. (Fruitwood chips are available at barbecuewood.com.)
Chicken Bouillabaisse
In traditional bouillabaisse, the fish is added last, after the sauce is made, so it does not overcook. But for this bouillabaisse, the chef Eric Ripert starts by browning the chicken on top of the stove. "It's really a Provençal fricassee," Mr. Ripert told The Times in 2003. "We didn't call it bouillabaisse in Provence, but except for the chicken and the chicken stock, it uses the same ingredients as a bouillabaisse, so you know exactly what it is."